Sriracha Shrimp with Zoodles

Ok, get ready folks, for a blow-your-mind awesome dish. Apparently I have a thing with making vegetable noodles lately (spaghetti squash noodles). I have to give credit to my mom on this one though, she came across a recipe that spiraled zucchini to resemble spaghetti noodles. We rolled with this and started coming up with different ways to incorporate the now-called "zoodles."

Gluten Free Can Be Done

When is the warm weather going to get here!! I love fall and winter produce, but I am ready for green and a change of ingredients. Since I am so impatient, I am going to start posting some recipes so when the produce starts popping up, we will be ready to cook!

Dishes like this one make gluten free very doable. I was so worried that when I made the decision to cut out gluten from my diet that I was going to have to either cook two meals, or eat carrots and celery for dinner while I drool over Ryan's pasta with clam sauce! 

Despite my fears, my brave husband came to the rescue and agreed to try anything I would be willing to make (within reason of course). And BAM!! A new compromise was born in the Kettler Kitchen...coming up with new gluten free recipes that Ryan will enjoy. 

The only tricky step is making the zucchini noodles, or "zoodles." However, there are several tools (across all price ranges) that make this much easier:

• mandolin slicer with a julienne setting
• vegetable spiral
• julienne peeler

Besides being quick, healthy and gluten free, the leftovers can easily be turned into tacos! Who doesn't love shrimp tacos?!?! The recipe could actually start out as spicy shrimp and zucchini tacos using corn tortillas, and no one would even pay attention to the gluten free status.

Sriracha Shrimp with Zoodles (with Taco Option)

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Adapted from Kitchen Confidante: Spicy Shrimp with Zucchini Noodles recipe

6 medium zucchini or yellow squash
1 tsp salt
1 lb shrimp, peeled and deveined, tails on
1 T olive oil
1 shallot, finely sliced
2 T sriracha sauce
1 T tomato paste
1 tsp brown sugar
2 T butter
salt and pepper
fresh basil, thinly sliced
Turn them into tacos:
corn tortillas
avocado, sliced

Prep all ingredients before starting as this recipe goes quickly!

Julienne the zucchini into very thin strands like noodles. It is easiest to do this with a mandolin or spiraling tool. If not, a $10 julienne slicer does the trick also. Try to avoid using the seeded center of the zucchinis as they don’t hold up as well. Lay the “zoodles” out on paper towels and sprinkle with about 1 teaspoon of salt.

Boil a large pot of water and add in a pinch of salt. Blanche the zucchini noodles for 1 minute, reserve 1 cup of the water and drain water and noodles quickly. 

In a small bowl, mix the Sriracha, tomato paste, brown sugar, salt and pepper together. 

Warm the olive oil over medium heat in a large saute pan. Saute the shallots until just translucent and stir in the Sriracha mixture. Add in the prepared shrimp and saute for a few minutes until barely pink (careful as the Sriracha mixture will pop in the hot pan). Stir in the butter and ⅓ cup reserved water and stir until the butter has just melted and creates a sauce. Place the shrimp on top of the zucchini noodles on each plate and top with the pan sauce. Garnish with fresh herbs.

Turn them into tacos!

Warm the corn tortillas slightly in the microwave and place zucchini noodles on the tortillas, avocado slices, 2-3 shrimp and drizzle with pan sauce. Top with favorite cheese or plain Greek yogurt.